15-Minute Tomato Sauce. Really.


I make this simple tomato sauce throughout the summer when we feel like a light dinner.  It’s so simple I didn’t even think to blog about it, until David brought it up last week.  It’s too easy, I told him.  That’s why you should do it, he said.  It’s simple but fantastic.  Plus, he liked the little trick I do with the tomato pulp, keeping it fresh while reducing the juices to a proper thickness for the sauce.  I should definitely blog this, he insisted.

Well, ok, then.  Coming from chef himself, who’s to argue.  So here it is messieurs-dames, my super easy tomato sauce you can do in less then fifteen minutes, and with no special tools except a knife, a pot, a pan, and your own handy hands.  No fancy ingredients either, but for delicious tomatoes, olive oil, salt and pepper, oh, yes, and a bit of garlic if you like that kind of thing.  Really.  It is that easy.  I usually start the sauce just as I begin to get the pasta ready, and they both are done at just about the same time.

The little trick David mentioned is the way I separate the tomato pulp from the juice after it’s cooked for just a minute or so.  I do it because I love the flavor of fresh, in-season tomatoes, but I hate the watery texture of most fresh tomato sauce.  Often, by the time the tomato is cooked down to the proper sauce consistency, it loses that fresh, zingy bite of fresh tomatoes.  So I imported a little trick I do when I make jam–which I learnt from Our Lady of Confitures Christine Ferber in her fantastic jam book.  I let the tomato pulp cook very quickly in the pan, just until it releases the juices, then I fish out the meaty pulp with a slotted spoon, then let the juices cook down to the consistency I like, then add the pulp back in and season.  This way I get a lovely, thick sauce with a super fresh tomato flavor.  Nice, yeah?

Pim’s super quick and fantastic tomato sauce

I usually make this quantity for the two of us when we are ravenously hungry, but it’s actually quite enough for four if you also serve other foods at the table.  When we are not so ravenous, this usually make two good portions for dinner, with a smaller portion I can keep for lunch or a midnight snack.

about 2lbs or almost a kilo of fresh tomatoes
a clove or two of garlic, or none at all
about 1/4 cup of olive oil, you can use less or barely any at all
salt to taste
about a half tablespoon of balsamic or sherry vinegar
a few turns of the pepper mill

enough pasta for about four servings (about 8-10oz)


With a sharp knife, make a cross mark at the bottom of each tomato.  By the time you’re done the water should be hot enough.  Plunge them into a pot of hot water and let sit for just a minute or so, until you can see the skin come a little loose at the cross mark.  Remove the tomatoes from the hot water and give them a quick rinse in cold water.  You can leave the hot water in the pot if you want to make pasta to go with your sauce.  (In which case bring it back to a boil, add a big handful of salt, then add your dried pasta of choice.  In the ten or so minutes your pasta will take to cook your sauce should be ready too.)


With a small knife, peel the skin from the tomatoes.  It should come off very easily.  With the tip of a knife, cut around each green crown and remove it.  Discard the crown and the skin.  Squeeze the tomatoes into the sink to release excess juice and push out the seeds.  Put the tomato pulp in a bowl, crushing roughly with your hands to break it up into small chunks.  You’ll have a few seeds remaining, which is no big deal.  Frankly, Ferran and Heston said that’s where most of the umami flavor in tomato is anyway.  So I wouldn’t worry about it if I were you.


In a large saute pan, add a bit of olive oil and chopped garlic (optional).  Add the tomato pulp into the pan.  Add a big pinch of salt.


Let cook for about a minute or two, until you can see the pulp breaking
down and releasing the juices.  Use a slotted spoon to pick up the pulp
and put it into a bowl, leaving the juice in the pan.


Cook down the watery juice until thick, for another couple minutes.  Check the seasoning.  If your tomatoes are not very tasty you can cheat by adding a bit of balsamic or sherry vinegar and a bit more salt.  You can even add a bit of red pepper flakes if you want a kick.  Once the sauce is thick enough–that means if you scrape the bottom of the pan you leave a mark (see picture), you’re ready. 


Add the pulp you removed earlier back into the pan.  Stir to mix well.  Turn the heat off and check the seasoning again.  You might need a bit more salt or vinegar.  If you’re like me, you’ll add another glug of good olive oil in it for some freshness too.


There you have it.  Tomato sauce in fifteen minutes.  I especially love the combination of the hefty texture, the intense flavor, with the freshness from the barely cooked tomato pulp adding a lovely zing to the whole thing.


If you’re doing the pasta thing.  Drain the cooked pasta and throw the whole thing into the pan with the tomato sauce.  Toss everything around a bit to mix well, taste it to see if you need a bit more salt or pepper, or a bit of vinegar even.  Turn off the heat.  Throw in a handful of basil leafs.  At this point I like to again pour a tiny bit of fresh olive oil over everything for even more zing.  (What can I say, I have the metabolism of a hummingbird.  You don’t have to.)

You can also put the sauce in a jar and keep it in the fridge for a few days.  Don’t ask me how many days, I wouldn’t know, I usually finish it in a day or two at the most.  Besides the pasta, you can also use this sauce for homemade pizza–I did this at the pizza party a couple weeks ago.  You can also just spoon this–cold out of the fridge–on top of a slice of toasted crusty bread.

*Incidentally, this is the perfect thing to do with late season
tomatoes right now.  As summer departs and fall sets in, we’re getting
a bit of rain.  Wet soil is resulting in not so intense, somewhat
watery tomatoes.  My little trick comes in very handy in this case.  Try it, you’ll love it.

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  • http://lubinlib.typepad.com JessicaM

    Dear Pim,
    I love your blog. I am a librarian at the Food and Agriculture Organization of the UN. I am in the process of writing an article about the place of blogs and social media in 21st century food writing, and I would be pleased to have your permission to include excerpts from “Chez Pim” in my article.
    If my email address is not accessible to you via this form, please contact me at the address for “Reference Desk” on the following page: http://www.fao.org/library/contacts.htm
    I look forward to hearing from you soon,

  • http://mattatouille.blogspot.com mattatouille

    i’ve been looking for a good, simple recipe for tomato sauce, thanks for this!

  • http://mormonfoodie.blogspot.com John – Mormon Foodie

    I know I’m relatively new to your blog, but after seeing you on Gourmet’s Diary of a Foodie, and now religiously following your blog, I’m so blown away. How do you take such amazing pics?!
    I hope this won’t seem presumptuous, but I wanted to share an award with you. You can claim it from my site.
    Thanks for being so inspiring.

  • http://lavieinenglish.blogspot.com Babeth

    It’s simple but great and some technical abilities are involved too :-)

  • jonathan

    Hi there great recipe. Can you tell me what type of camera you use for your pictures?? Great blogg and thanks for the inspiration

  • jonathan

    Hi there great recipe. Can you tell me what type of camera you use for your pictures?? Great blogg and thanks for the inspiration

  • cigalechanta

    Just what I love, especialli in summer and summer’s end, simple but delicious recipies.
    thank you.

  • http://madeater.blogspot.com cookiecrumb

    Great technique! Thanks for the idea.

  • http://kero8.deviantart.com Kero

    Thank you for saving my house from watery sauce! It’s always not-quite-right, and i never thaught to use a trick from jam. But I guess it makes sense, right?

  • http://www.cookingwithamy.com Amy Sherman

    Simplicity is vastly underrated. Also the watery bits of the tomato apparently contain more umami than the pulp (something I learned at the Umami Symposium a few months back) so bravo for finding a way to incorporate them.

  • tamiko Johnson

    yum! thanks pim. those tomatoes from the farmer’s market in my kitchen will do quite nicely with this recipe.

  • lawyerjohn

    Excellent. Very appropriate for this time of year. My kids and I are picking tomatoes from our garden on a regular basis, and this was the perfect “reminder” to me to use them in the way that nature intended! I whipped up this dish tonight but added CAPERS and FRESH BASIL at the last minute before tossing with pasta.
    I also shaved good Parmesan on top of the plates.
    A Neal Family Vineyards 2003 Cabernet made it Perfect.

  • http://www.kittalog.com Kitt

    Great tip on the pulp-scooping! I’ll have to try that. I roasted a big batch of tomatoes for about 10 hours and plan to use them as a base for a sauce with more fresh tomatoes. I’ll cook the fresh ones your way before adding the roasted ones.

  • http://www.zoomiestation.blogspot.com Zoomie

    Lovely idea – I’m definitely going to try this!

  • Tim Wild

    Love that idea – anything that mixes the depth of flavour that comes from reduction with the freshness makes for a great sauce. I remember Heston also once advocating on TV that a handful of fresh tomato right at the end gave a great lift and mix of textures too – I like a handful of diced cherry tomatoes, skin and all, after the heat’s off. Works particularly well if you’ve been forced to use tinned tomatoes, as we Brits often are. take care.

  • http://minareceptsamlingar.blogspot.com/2008/09/oven-omelette-with-wild-mushroom-stew.html Karin

    Hurray for simplicity!! Cooking pleasure is often lost amid complicated cooking procedures.

  • http://www.2equalparts.com Corey

    That is a great tip on removing the pulp. I’m going to have to give this a try.

  • http://theglutenfreeme.blogspot.com Anna

    I always wanted to try fresh tomato sauce but I never really had the heart to do it. But now I have a good reason to try it! And even more with all the fresh tomatoes around! Thank you so much!

  • http://www.foodiereflections.com Jackie

    This sauce sounds delightfully fresh and summery – something to squeeze in before all I want are hearty foods. It actually reminds me of a sauce I’d long forgotten about, the simplest recipe I learned when living in Italy. You’ve inspired me to try it again, this time using your slotted spoon technique.

  • http://www.arundathi-foodblog.blogspot.com Arundathi

    thanks for sharing this – its the simple, tried-and tested recipes that are my absolute favorites. thank you.

  • Pat

    Hi Pim,
    Your sauce is quite good. I have always regretted that fresh tomato sauce ends up feeling cooked, so your approach is appreciated. I especially like the vinegar addition –I used sherry only because I grabbed it first.
    I am curious about your recommendation to jettison seeds and skins. When I squeeze tomatoes over a strainer and into a dish, I preserve more liquid which I then add to the sauce or used in stock. Since I make my own stocks, I turn skins and seeds to advantage as a way of preventing scum and bubble over in the stock pot.
    If you haven’t tried this, you might enjoy the recycling aspect of it along with the slow food feel of putting every component of an item, be it pig or tomato, to good use.

  • http://www.filluponbread.blogspot.com Mairead

    Hi there Pim – loved this recipe so much I have put a link to it frrom my blog – hope that’s OK!

  • http://www.boscoethecookiedoctor.com Mark Boxshus

    Absolutely fabulous. I’ve done similar things, and often times the simplest preparation yields spectacular results.

  • http://www.discoverunearthed.wordpress.com Discover Unearthed

    Great tip with the pulp – definitely solves a problem I have come across too. I wonder if anyone here can share the best tomato sauce they’ve ever eaten and tell me where it was and a little of the experience that went with it? I’ve just started collecting the great experiences that go with eating and preparing food at http://www.discoverunearthed.wordpress.com – come and share!

  • http://www.sophistimom.com Jaime

    This sounds so good, especially at this time of year. Thank you for all the photos. I know it takes a lot of extra time.

  • http://crapkitchen.blogspot.com/ Steve

    great trick, watery sauce is always a downer.
    Just found your blog a couple weeks ago, and have finally finished reading all your posts, has been a great read. Will be coming back checking for new posts often!

  • http://www.thursdaynightsmackdown.com michelle @ TNS

    love the pulp trick. i’m all over that like peanut butter on jelly; i have a surfeit of CSA tomatoes right now.

  • Su Lane

    I now skip the water boil and instead just halve the tomatoes and put them skin side down in a hot skillet. Let them cook a bit, flip them and heat the other side. The skins peel right off.

  • fin

    Nice trick, it shows you do have serious culinary skill, and I mean it since you know i cook for a living. I hope you did manage to get to ottolenghi in london. I think it’s the best place for salads and tarts (not good for the waist line and I should know cause I have a big one). That guy has inspired me to be brave with spices. I now add about just about anything to my salad, the result? YUMMY and it looks good!

  • http://larryhalff.com Larry Halff

    I can’t thank you enough for this recipe. I made it last night with dry farmed early girls and when the tomato and basil hit my nose, I was in heaven.

  • http://chefsgonewild.blogspot.com zenchef

    Elle est superbe ta sauce tomate!
    I have TONS of tomatoes to use-up so you can be sure i’ll be making a few batches. Les photos sont superbes, comme d’hab’. :-)

  • Jen

    this is EXACTLY what I was looking for! this is perfect! thanks for sharing! I love the “simple” techniques so please share away!

  • http://muitosinceramente.blogspot.com Safrane Kalashnikov

    Thanks for sharing this! Can we use this on a pizza?

  • http://janetching.wordpress.com Gourmet Traveller

    Hi Pim, what a lovely tomato sauce, i have the same question too if it can be used on the pizza. I have tried your Pad Thai earlier and it is a lovely recipe and thanks for the extensive insights which were of great help.

  • http://imbrickle.blogspot.com/ Rachael

    David obviously knows what’s up because I wouldn’t of come up with a tomato sauce just like this on my own and my husband and I *loved* the taste!
    Also, I’ve been cooking up storms of pad thai for my friends using a gentle variation of your recipe. Thanks so much for that.

  • Jen

    Many thanks for a simple solution!
    I wasted to share that I had some gorgeous, clear tomato syrup reduction leftover from some tomato paste I made and had no idea what to use it in. I added this syrup to your sauce at the end, let it reduce a little more and then served it.
    I’ve never had a more in-your-face, fresh, delightful tomato sauce. Again, thank you- you have made my fresh tomato fetish come alive!

  • http://www.mymodernmet.com Alice Yoo

    Wonderful blog you have! Love this simple that I think even I could do!

  • http://babeinthecitykl.blogspot.com/ babe_kl

    hmm this is just fantastic. thanks

  • Cody

    Thanks very much! There were a few kinks on my end the first time around, but it was very tasty.

  • http://jess-sanders.blogspot.com/ Jess Sanders

    A perfect way to use up the excess of tomatoes from my garden – thanks for the *easy* sauce tips!

  • Sas

    Hi Pim,
    I am surprised you do not add a pinch of sugar to remove the acidity?
    My tomato sauce is pretty similar to yours, but it is hard to find good tomatoes around here in the winter! (Sigh)

  • http://picklesandcake.com Chris Sauter

    I picked up a dozen tomatoes at a farmers market on Saturday and as I was leaving for work today, I thought, What the heck am I going to do with those tomatoes?! Thanks Stumble button! Thanks Pim…

  • http://realsmartnow.net Andrew Lightheart

    Wow – making a sauce while the pasta boiled made me feel very grown up.
    Thanks SO much for such a simple recipe – and beautiful photos.
    Who knew skinning tomatoes was so easy?!

  • Dino

    Great method, will use it this week. This summer, I’ve tried draining the flesh in a sieve, which takes too long, and adding a dollop of sun-dried tomato paste, which changes the flavor too much. This way sounds
    I wanted share a simple technique for separating tomato flesh from the skin that doesn’t require heating the tomatoes. You core, quarter, and pulp the tomatoes, then grate them with the box grater. It takes a little getting used to because you think that you are going to cut your fingers on the grater, but the tomato skin is tough enough that you don’t cut through it.

  • LauraJ

    I made this yesterday and I think it’s the best fresh tomato sauce I’ve ever eaten, much less cooked.
    I added 3 cloves of sliced garlic, and strained the tomatoes and added their juice; it took a little longer to reduce, but the flavor was magnificent. Thank You!

  • http://www.well.com/user/indigo/blog.html indigo

    ok, this one brought me out of lurking… thank you Pim! What a brilliant concept. I was hootin & hollerin when I ate my tomato sauce tonight, it was so good. I’d split a case of dry-farmed early girls w/ a friend & now I’m thinking I should have bought a whole case for myself!

  • http://www.dandysugar.com dandysugar

    Hi Pim,
    I love stuff like this. Super simple, quick and delicious. That’s my kind of recipe, especially during the week. Always love your photos, good enough to eat!

  • http://www.dandysugar.com dandysugar

    Hi Pim,
    I love stuff like this. Super simple, quick and delicious. That’s my kind of recipe, especially during the week. Always love your photos, good enough to eat!

  • http://www.kidethnic.com Saleem

    Just wanted to thank you for the recipe. As a single not-so-culinarily-clever dude in Japan, I didn’t think I had the ability or ingredients to make fresh tomato sauce. But this turned out excellent.
    Will be making it again for friends next week.

  • http://www.yummyuck.com tabin

    thats really amazing… that too in just 15 mins… wanna try it now!

  • http://www.johnnaknowsgoodfood.com Johnna Knows Good Food

    I just made a sauce like this last night…this recipe definitely shortens the time that it took me;-)

  • http://www.perfectpear.blogspot.com Cynthia

    This is great. What a great post with the how-to photos for those of us who like to rush through recipes. Can’t wait to make it!

  • http://www.hotsaucepartycentral.com Lauren Harrington

    I am a sauce junkie, sauces of any kind and I am very anxious to try this it sounds delicious! Nothing beats fresh and homemade!

  • http://imaloednovreme.com Zarko

    Let me tell you how I made the best tomato sauce I’ve ever made, I peeled 2 kg. of nice natural tomatoes, added garlic (about 100 gr.), a little parsley (I admit) and – ATTENTION – A LOT OF BASIL. No pepper, no ginger etc. Just these. Some wine, and some sugar (salt, of course). And that was all. My daughter said that is the most delicious thing she have ever tasted.

  • http://imaloednovreme.com Zarko

    Dear domain owner, let me tell you an advice. Make your site more readable. No one likes to scroll down half an hour to read the last (or the first post). Half of the screen is empty for Christ.

  • http://littlechi.wordpress.com Little Chi

    Hey, this reminds me of a tomato pasta dish in a Japanese food magazine (Dancyu, September 2008)! The tomatoes are grilled just a few seconds for the skin to curl and then peeled. They are then cut and mashed with EVOO, salt,pepper, and mix with cooked pasta.
    Will definitely give your recipe a try! :)

  • http://littlechi.wordpress.com Little Chi

    Hey, this reminds me of a tomato pasta dish in a Japanese food magazine (Dancyu, September 2008)! The tomatoes are grilled just a few seconds for the skin to curl and then peeled. They are then cut and mashed with EVOO, salt,pepper, and mix with cooked pasta.
    Will definitely give your recipe a try! :)

  • http://newyorkdudeinindia.blogspot.com newyorkdude

    What’s the difference between your recipe and what’s called Puttanesca sauce? I’ve been doing this kind of thing for ages. Since my last trip to Rome my hand is heavy on the basil. Talk about comfort food!

  • http://www.mirrorfacts.com/ Saad Masood

    thats really awsome thankx

  • http://baskug.blogspot.com Crazy Animal

    Wow! I can taste it from here and its really delicious. I’m getting hungry now.

  • http://pushkarsinha.com Pushkar

    Simple yet fantatsic goes well with mashed pottatoes as well. Pasta too

  • al

    i love your website!!
    and i tried this recipe and it was great!
    the only thing i did different was added onions.
    all your recipes require few ingredients and are easy to follow!
    keep up the good work :)

  • Dana

    I read the recipe and just had to try it. And what can I say- it’s delicious. From now on it’s the only way I will prepare tomatoesauce.
    Very good!

  • abi

    Awesome and just in time! I have some very ripe tomatoes sitting on the counter waiting to die naturally. I would definitely try this! THanks!

  • Aileen

    Thank you so much for the wonderful recipe! I cannot seem to get enough of the sauce…I’ve made it twice in the past week! So delicious and yet so simple!

  • KS

    This is wonderful. I’ve made it weekly (with the end of season NJ tomatoes) since I found it on the site. Thanks, Pim!

  • Murray Podro

    Your tomatoe Suace is a Winner Great thinking and a wonderful sauce for All Pasta dishes
    congratulations Murray Podro

  • Barbeque Mike

    One of the best food blogs i have seen! Since i read this blog last week, i have made this sauce 4 times already!! My kids, and especially my wife, love it!! Keep us posted with more home recipes!!!!!

  • http://www.ifoods.tv/blog/ Niall Harbison

    That is a cool sauce. As a chef I would be very familiar with this sort of quick sauce but for the average chef this will be a great tip! I think tomato sauces are 100% about the type of tomato that you use. For example when I was cooking in Italy my sauces always tasted better as they really know how to look after tomatoes over there! Well done for de-mystifing this for a lot of people!

  • http://www.piggyscookingjournal.com Piggy

    I’m glad that you shared the recipe. I always cheat by using store bought tomato paste and now that I know how easy to have it homemade, I’ll definitely give the recipe a try. Thanks! :-)

  • Michael Simone

    How about this: Intensely flavored fresh, ripe tomatoes. Chop the whole tomatoes finely. Add lots of chopped fresh basil, fresh garlic, EVOO, S/P. Let sit in fridge even overnight. Cook pasta, drain and put pasta back into hot pan. Dump in the tomato mixture and heat gently for a few minutes.
    So simple but to die for…

  • http://appetizeme.blogspot.com/ Lizz

    Thanks for the recipe! I used it to make some sauce for a 25lb box of tomatoes my friend and I purchased. It was so fresh and delicious!

  • http://appetizeme.blogspot.com/ Lizz

    Thanks for the recipe! I used it to make some sauce for a 25lb box of tomatoes my friend and I purchased. It was so fresh and delicious!

  • http://www.actuitindia.com small business accountants

    Wow, Looks great, I will try this food at home will update this blog.
    Thanks for sharing the method of preparation.

  • http://www.actuitindia.com bookkeeping online

    Wow, it looks great. I will do prepare using this method and update this post. Thanks for share this method for tomato sauce.

  • Abrar A Shaikh

    Hey Pim,
    Got to know you from Nat Geo this morning.
    Your site is cool. 15minutes tomato receipe is cool. Only if you can spice it up with freshly crushed black pepper and add a basil leaf while sauting garlic clove (Dont forget to remove basil leave from the paste).
    I have on receipe for you, if you wanna try out. Its a corn sweet receipe.
    Take two corn spike(not so hard) grate them using a grater, grate only till you reach the spike.
    In a pan add 2 spoons of oil and mustard seed saute till the seed start poping up.
    Add 1/2 Ltrs of milk bring it to a boil, now add 1/4 teaspoon of turmeric powder and immediately add grated corn stir it for a while, now add some condensed milk and sugar to taste. simmer it for a while and keep stiring till it becomes thick.
    Serve either hot or put it in a refrigirator for an hour and serve.

  • http://www.chezpim.com/blogs/2008/09/fifteen-minutes.html Joan

    This recipe is incredible !!!
    I found this other site which has great recipes check them out !!!

  • sandy

    excellent receipe!!! i am italian. I made fresh homemade pasta today and used this for the sauce…yum

  • grace

    your tomato sauce recipe is a blessing!! i finally can make fresh sauce and kick out those canned ones!!
    Thank you, pim!

  • http://www.chaborkia.com yahui

    hello there, i was looking for a way to prepare my tomatoes for cooking later and your article greatly helped me! thank you so much! :D

  • crn

    dear pim
    ı’m turkish and ı love your blog

  • http://www.joingame.net mu online

    Love that idea – anything that mixes the depth of flavour that comes from reduction with the freshness makes for a great sauce. I remember Heston also once advocating on TV that a handful of fresh tomato right at the end gave a great lift and mix of textures too – I like a handful of diced cherry tomatoes, skin and all, after the heat’s off. Works particularly well if you’ve been forced to use tinned tomatoes, as we Brits often are. take care.i like it. Nice post thank you.

  • http://www.classesandcareers.com/colleges/state_tennessee/city_nashville-tn/degrees_social-sciences/courses_psychology-development/programs_psychology/degree_undergraduate Tanya

    Wow, this looks so easy and delicious. I have a ton of tomatoes I need to use up so this will be perfect! Can’t wait to make it.

  • http://karmathaimassage.com KC

    Fantastic, I stumbled here and I’m glad I did. I often cook tomatoes down forever to get the right consistency in my sauce, now I’m going to try this method for enchilada sauce as well. I’m guessing from your name that you might be Thai… I’m looking for a good recipe for Haw Mok Plaa – do you have one by any chance? Great recipes, I’ll be back, frequently!

  • Madeleine Barben

    Hi Pim,
    Love your recipe. Have a bucket of freshly harvested, homegrown, organic tomatoes to put to good use, not to mention garden fresh basil. We are having a hot summer in the north of New Zealand and your 15 minute receipe looks easy and delicious. Thanks very much, Madeleine

  • http://edaby.ru EdaBy

    Beautifully and apparently tasty. Thank you.

  • Elizabeth

    Stumbled on to this and wow! Best pasta I’ve ever had.
    Thanks so much for the recipe!

  • Lise Blain

    Terrific idea to scoop up the pulp; the sauce is super duper

  • http://kidscooking.about.com Stephanie

    What a wonderful technique – thank you so much for sharing. I never would have thought of separating the pulp from the juice. And no need for tomato paste. It’s genius. Do you freeze this sauce? I will!

  • http://www.intotheflames.com smokejumpers

    Simple yet sublime recipe. I’m glad DAvid talked you into posting this.
    My favorite cherry tomato sauce is done in a pyrex dish in the oven with similar ingredients but with pecorino romano cheese. This so much simpler and your great tips sound like it will keep the tomato flavors closer to those from the garden.

  • nux

    love the recipe. perfect time for it, too

  • http://loavesandwishes.blogspot.com Erika

    This tastes just like summer. And so very easy. It worked really well, even though my tomatoes weren’t the greatest. Thank you!

  • mccollim@comcast.net

    This is so wonderful. I did have a question, I thought I already posted it, but I don’t see my post.

  • mccollim@comcast.net

    My question was I followed everything – used strainer to help separate juices and pulp. I kept it on simmer and it took all day it seemed for it to reduce down and thicken. Confused about the 15 minute part? I was using a dutch oven pot on the stove.

  • mccollim@comcast.net

    Sorry – forgot to note that did have about 4-5 lbs of tomatoes instead of 2lbs and they were verrry juicy.

  • D Kalsbeek

    LOVE this! This is why the internet is SO great. Awesome tips. SOOO good. No more words….just amazing!

  • Beecolman

    just finished making the sauce. YUM!!! I also added the extra juice from the seeds. I’m going to put it up in jars and freeze, I had a lot ot tomatoes.

  • Shira M

    Never imagined it would be so easy and quick. So, it took an extra 5 minutes to seed the tomatoes. The results are supreme

  • Shira M

    I’m going to put it in a jar and keep in the fridge for the weekend…Yumm

  • Bren

    sounds exactly like the type of recipe I was looking for…love that fresh tomato taste…so completely different from the cooked sauces…also good, but different.

  • http://www.dberruti.blogspot.com Deb.

    I just bought 5kg’s of tomatoes on the side of the road, can’t wait to give this a try!

  • http://chezpim.com Pim

    The sauce freezes wonderfully too. So you’ll have plenty of it for
    future use. I’d slowly defrost each batch for use and not rely on the
    microwave for this though. Nuking it (too harshly) will kill the
    freshness of this particular sauce.

  • Margarita Man

    I really enjoyed this. Bravo for coming up with this recipe.  Have you ever added olives, capers, roasted red peppers, etc?

    Next time I will give this a shot. Also, thinking of adding some cuts of fresh mozzarella right the end so it is gooey but still in tact. Let me know if you had any luck.

  • http://slowmotionpotion.com/dev/ Relax drink

    Outstanding and simple pasta sauce. Ragu and Prego can suck on it

  • Hannah Talecki

    I’ve had this bookmarked for ages and finally tried it tonight.  I ran into some troubles along the way because my tomatoes were just not that good at all, but in the end it ended up being a really delicious dinner.  I can’t wait to try it again with decent produce!

  • Mijanou Gaboury

    Love this easy recipe.  Thank you.

  • Anne

    Just made this with a basket of No. 2 grade tomatoes from the farmer’s market.  It was terrific – fast and easy.  Will definitely use it again.

  • lizzy

    Thank you for the recipe! fast and good. I did mine with ripe tomatoes from my garden, but the sauce came up a little too acidic for my taste so I added some brown sugar. I also added oregano and italian spices instead of the basil and it turned out great. If any of you knows how to cut the acid using other something other than sugar I would appreciate it.

  • http://www.jillianshaw.com/ jilliansmitty

    Just found this looking for a quick recipe and made this for dinner.  My first time ever making sauce all the way from scratch.  My first time cooking with fresh tomatoes at all, actually.  Tastes awesome.  Thanks!

  • Zonoma

    Thank you for posting this! I’ve been experimenting with canning tomato sauce (I found the recipes I was using were cooking all the flavor out of my home-grown tomatoes and defeating the purpose of canning them myself). This translated into an excellent canning recipe. Bravo!

  • Veronica

    I just tried your recipe out & I love it – perfect instructions!
    thank you so much…. now I know what I will be doing (canning) this weekend.

  • Amy

    Thank you for this great recipe.  I just made this with my tomatoes from the garden.  I never thought homemade sauce could be so easy.

  • Kazuko

    The sauce turned out to be the best tomato sauce I ever had!  I was looking for a recipe just like this since tomato in my garden are still growing.  Simple and Fresh.  It took me more than 15 minutes, in fact I spent almost one hour from blanching tomato to finish the right thickness of sauce.  But it is well worth cooking.  I am going to make this again for my guests in this weekend.

    Thank you

  • J.Harpe

    My only suggestion on this good plan is to save the juice that is squeezed from the tomatoes, strain the seeds, and use the fresh tomato juice as the base for a cold tomato soup. Add fresh corn, some sauteed onions, a little cream, basil, salt. It is the best soup base.

  • Standen7

    wow!!!! i’ve just made it for dinner tonight and it tastes awesome.  Good trick about squeezing the juice out of the tomatoes before cooking them..  Tomatoes are 20 cents a kilo in Indonesia right now…..so i’ve taken advantage of this and made a lot for others too.  Thanks for this recipe – it will be used often from now on.

  • http://www.glutenfreepies.org.uk/ gluten free pies

    Pure tomato paste is made by removing the skins and seeds from ripe tomatoes. They are then left to dry in the sun and then pureed into a thick paste.

  • boriqua

    this is my go-to recipe when i have the ripest summer tomatoes. that said, it takes considerably longer than 15 minutes…

  • boriqua

    this is my go-to recipe when i have the ripest summer tomatoes. that said, it takes considerably longer than 15 minutes…

  • Jenni

    LOVED IT!!! It was my first shot at homemade sauce and the results couldn’t have been better! Can’t wait for my honey to come home and taste it!

  • SH

    Awesome. My mom is Italian and makes a fantastic fresh tomato sauce, but I could not reach her yesterday. My wife was out so I used your approach with a few tweaks of my own and my son loved it!! Thanks.

  • randon

    is it a healthy choice

  • Omar

    I’m a student, more inclined to eating healthly than my companions and this goes down a treat, lovely!

  • Nim

    I cooked this for lunch, and am eating it as I type. So damn good and so simple! I three in some fresh oregano instead of basil since that’s what I had. YUM.

  • allecat222

    How much sauce does this make?

  • Ninna

    Yumm! Thanks for sharing